Notes from my first day in a Michelin-starred kitchen
great stuff, chef!
Thanks!
How do you know when it’s well cooked? Do you still a chopstick in it?
Good point. I've added a few details to make this recipe (one of my earliest) a bit clearer.
Thank you!! I appreciate it. Been loving binging on your essays this Saturday night. Heading out now and can’t wait to be back for more.
A great read
great stuff, chef!
Thanks!
How do you know when it’s well cooked? Do you still a chopstick in it?
Good point. I've added a few details to make this recipe (one of my earliest) a bit clearer.
Thank you!! I appreciate it. Been loving binging on your essays this Saturday night. Heading out now and can’t wait to be back for more.
A great read